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TORTILLA SOUP

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Ingredients

  • 1 tablespoon vegetable oil
  • 4 tablespoon corn tortillas
  • 1 cup onion
  • 1/2 tablespoon jalapeòo pepper
  • 5 clove garlic
  • 1 tablespoon tomato paste
  • 14 1/2 ounce whole tomatoes
  • 1 tablespoon ground cumin
  • 16 ounce chicken broth
  • 4 ounce corn tortillas
  • 2 cup chicken breast
  • 1 cup avocado
  • 2 ounce sharp cheddar cheese
  • 1/2 cup cilantro

Preparation

Baking Directions:

1.

Heat oil in a large Dutch oven over medium-high heat, and add the tortilla pieces.

Cook 2 minutes; stir occasionally.

Add onion, jalapeòo, and garlic; sauté for 3 minutes.

Add tomato paste and tomatoes, and simmer for 10 minutes.

Stir in cumin and broth; bring to a boil.

Reduce heat to medium; cook, uncovered, until reduced to 8 cups (about 40 minutes).

2.

Place half of soup in a blender; process until smooth, and pour into an airtight container.

Repeat procedure with the remaining soup; stir well.

Seal and freeze.

3.

To serve, thaw completely in refrigerator.

4.

Preheat oven to 400.5. Arrange tortilla strips in a single layer on a baking sheet.

Bake at 400 for 7 minutes or until crisp; set aside.

6.

Reheat the tortilla soup in a saucepan over medium-low heat until thoroughly heated.

Divide the chicken and avocado evenly among 8 soup bowls.

Pour soup into bowls; top with cheese, cilantro, and tortilla strips.

Yield: 8 servings (serving size: 1 cup soup, 1/4 cup chicken, 2 tablespoons avocado, 1 tablespoon cheese, and 1 tablespoon cilantro).

CALORIES 255 (32% from fat); FAT 9.1g (sat 2.7g, mono 3.7g, poly 1.9g); PROTEIN 19.5g; CARB 24.6g; FIBER 3.6g; CHOL 38mg; IRON 2.5mg; SODIUM 618mg; CALC 174mg

Serving Directions:

Make up to three months ahead